Gluten-Free Vegan Blueberry Baked Donuts

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These Gluten-Free Vegan Blueberry Baked Donuts are so delicious that you’ll crave them more than just for breakfast.

Gluten-Free Vegan Blueberry Baked Donuts



  • ¾ cup coconut milk mixed with 1 teaspoon lemon juice*
  • 1 mashed banana (about ½ cup)
  • 3 tablespoons coconut oil, melted
  • ½ cup coconut palm sugar
  • ¼ cup brown rice flour
  • ½ cup sorghum flour
  • ¼ cup tapioca flour
  • ¼ cup quinoa or coconut flour
  • 2½ teaspoons baking powder
  • ¾ cup fresh California Giant blueberries
  • Optional Glaze:

  • ⅓ cup California Giant blueberries
  • 2 tablespoons coconut milk
  • 1 to 2 cups confectioners' sugar
  • Optional Blueberry Sugar:

  • raw turbinado sugar
  • blueberry juice


      • Whisk coconut milk and lemon juice and set aside to curdle and form “buttermilk."
      • Mix in mashed banana, melted coconut oil, coconut milk and coconut palm sugar.
      • Mix in dry ingredients (gluten-free flours or a total of 1¼ cups regular flour if preferred), folding in blueberries last.
      • Pour into donut cake pan and bake for 16 to 20 minutes at 350˚F. Optional: drizzle with blueberry glaze and sprinkle with raw sugar combined with blueberry juice for a blueberry sugar topping.
Gluten-Free Vegan Blueberry Baked Donuts

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!